Savor the Flavors of Yogyakarta: Spicy Coconut Catfish (Mangut Lele) Recipe

Title: Mangut Lele: A Classic Dish from Yogyakarta

Mangut Lele, a beloved dish from Yogyakarta, Indonesia, is a delightful combination of deep-fried catfish simmered in a fragrant coconut curry. The dish showcases the rich flavors and traditional spices of Javanese cuisine, making it a perfect choice for gatherings or a comforting family meal. Here, we present an easy-to-follow recipe that brings the authentic taste of Mangut Lele to your kitchen.

Ingredients

Instructions

1. Prepare the Catfish: Begin by cleaning the catfish thoroughly. Then, soak it in the yellow marinade made from garlic, coriander, turmeric, and salt for at least 30 minutes to allow the flavors to penetrate the fish.

2. Fry the Catfish: Heat oil in a frying pan over medium heat. Once hot, carefully place the marinated catfish in the pan. Fry until golden brown and crispy on both sides, approximately 5-7 minutes per side. Once cooked, remove the catfish from the pan and drain on paper towels to remove excess oil.

3. Make the Spice Paste: In a blender, combine garlic, shallots, coriander, red chili, bird’s eye chili, turmeric, candlenuts, and the large tomato. Add a little water to help blend the ingredients into a smooth paste.

4. Cook the Spice Paste: In a clean pan, heat a tablespoon of oil over medium heat. Pour in the blended spice paste and sauté until fragrant and the water has evaporated, which should take about 5-7 minutes.

5. Add the Pounded Spices: Once the spice paste has cooked down, add the pounded spices (galangal, lemongrass, and kaffir lime leaves) into the pan. Stir well and let the mixture cook for another 2-3 minutes.

6. Combine with Coconut Milk: Pour in the thin coconut milk and stir in the salt and sugar. Bring the mixture to a gentle boil, allowing the flavors to meld beautifully.

7. Finish the Dish: Gently add the fried catfish back into the pan, ensuring that the fish is coated well with the sauce. Add the thick coconut milk and green onion leaves. Let the dish simmer for about 10-15 minutes, allowing the flavors to infuse into the fish. Taste and adjust seasoning if necessary.

8. Serve: Once the sauce is thick and aromatic, turn off the heat. Mangut Lele is best served warm with steamed white rice, allowing the rich, savory flavors to shine through.

Nutritional Information (per serving)

Mangut Lele not only delights the palate with its combination of spices and coconut milk but also tells a story of Javanese culinary heritage, making it a must-try recipe for anyone seeking to explore the flavors of Indonesia. Enjoy this dish with family and friends for a truly memorable meal!